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عناصر مشابهة

• PRODUCTION OF KMAJ BREAD BY THE SPONGE AND DOUGH METHOD
  بواسطة: Aju, Radwan Yousef Mustafa منشور: (2002)
• Developement of gluten-free bread similar to Arbic types
  بواسطة: Al Trawneh, Sameeh Suliman منشور: (1997)
• A study of the response of a group of Jordanian children with Celiac Disease to a diet based on Gluten-free Arabic type bread
  بواسطة: Ayadi, Eman Yousef منشور: (1999)
• Retention of Vitamin D and some B Vitamins in Kmaj Bread Produced under Different Processing Conditions
  بواسطة: البوارشي، ينال تيسير منشور: (2019)
• Effect of Malt Flour Addition on the Quality of Kmaj Bread
  بواسطة: Abu Gholi, Hadeel M. منشور: (1999)